Sunny Side Up Eggs (Vs Over Easy Eggs)
Sunny side up eggs are perfect fried eggs with egg yolks intact and runny inside while the whites are cooked and this is slightly different from over easy eggs because over easy eggs are cooked on both sides! These are perfect breakfast eggs to be served with toast, pancakes etc!
Servings: 2
Calories: 122kcal
Ingredients
Instructions
- Add butter or oil to a heated good quality non stick pan (small or medium sized) or iron skillet and let it melt.
- Carefully crack the eggs into the pan (so the yolks are not broken and will remain intact while cooking) and let it cook in medium heat for about a minute (I usually fry one egg or two eggs or a maximum three eggs at a time).
- Reduce the heat to low, sprinkle enough salt and cook for another 30 to 40 more seconds until the whites are completely set (if you cook for more time, the yolks can harden so it is important to stop cooking at this point to keep the egg yolk texture runny).
- Carefully transfer the sunny side up eggs on to a serving dish. Make sure to use a large silicone spatula for easy transfer of eggs without breaking the yolk.
- If it's difficult for you to transfer both the eggs to the serving plate without breaking the yolk, you can gently separate the eggs where the whites have joined using the spatula or a spoon and transfer each eggs individually to the serving plate.
- Season with black pepper (if you want) and more salt if you wish and serve immediately along with toast, pancakes etc.
- You may also add more seasonings of your choice if you like!
Nutrition
Calories: 122kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 116mg | Potassium: 72mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 446IU | Calcium: 30mg | Iron: 1mg